Stovetop Pulled Pork

I had a serious craving for pulled pork that absolutely couldn't be satisfied by something premade. I had been lusting after the idea of making my own BBQ sauces, ripping apart the meat with my bare hands, and having about two pounds left over. Luckily, pork loin was on sale when I went to the store, so I bought one that was about 3 1/2 pounds.

Last time I made pulled pork, I made it in my slow cooker, but sadly, a year and a half ago when I moved from my last apartment, it was somehow forgotten. How I could forget that, I could never explain to you. I have been completely distraught over the whole situation.

Anyway, so I decided to change my original recipe around a bit, and also make it on the stove instead of in the oven or in a slow cooker.



In my opinion, this recipe was WAY better than my slow cooker recipe could have ever dreamed of being.

For this recipe, you will need:
- 3 1/2 pound pork loin
- 2 cups ketchup
- 1 sweet onion, chopped
- 2 jalapeños, sliced
- 1/2 cup brown sugar
- 1 tbsp apple cider vinegar
- 2 tsp soy sauce
- 5 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 1 tsp tabasco sauce
- 3 tbsp water

First things first, brown your meat. Grab the largest pot you have, set to medium and cook each side about ten minutes. I won't lie, flipping that thing WILL be a pain in the ass.




Next, toss in the onions and jalapeños.




Turn to medium low and cook until onions become a bit mushy.

In a bowl, combine the rest of the ingredients and pour over meat. After a half hour, cover and turn to low.




After about three or four hours your meat should be easily pulled apart with a fork. Transfer meat to a plate or cutting board, leaving the sauce to simmer, and trim away any excess fat.

Start pulling apart. Pull pull pull. Then pull some moar. You can do this with a couple of forks, but I prefer doing it with my hands so I can catch any fat chunks I may have missed.

Return pork to pot and resume cooking for about an hour, covered.




After an hour, uncover and increase heat to medium low for about twenty minutes, just to thicken the sauce a bit more. You can use this time to watch your kitty pose in front of your scarves,




Or you can preheat your oven to 400, toast your buns for a minute, and patiently await the finishing of the pork. I'm a multitasker, so I did both.

Top the buns with a heap of pork, a couple of slices of mozzarella, and stick in the oven until cheese is melted.










You're gonna want to eat this close to your bed because this IS food coma inducing.